Food product and method of making the same



55 the final product as desired and we consider it HARRY A. LIPSON. 55

UNITED STATES PATENT OFFIQE FOOD PRODUCT AND METHOD OF MAKING THE SAME Anna S. Lipson and Harry A. Lipson, Cleveland Heights, Ohio No Drawing. Application April 8, 1936, Serial No. 73,304

3 Claims. (Cl. 99-146) This invention relates to a food product comwithin the scope of our invention to add other prising a stable homogeneous mixture of butter, materials either during the process of produchoneycomb and honey. By the term honeytion or thereafter so long as such materials do comb is meant the solid, waxy, cellular portion not affect the homogeneity or stability of the es- 5 of comb honey whereas by the term honey is sential combination described above. 5 meant the liquid portion of natural comb honey. v While We have described the essential novel After considerable experimentation we have product and the present preferred method of discovered a method by which we are able to making the same, we are aware that variations produce this mixture in a stable homogeneous may be made and we do not wish to be limited and palatable form. The process consists essenexcept in accordance with the appended claims 10 tially in forming a thorough mixture of honey and the prior art.

and honeycomb by elevating these ingredients to Having thus described our invention, what we a temperature to melt the honeycomb. This claim is:- mixture is thoroughly mixed with freshly made 1. A method of making a stable homogeneous butter, having most of the water expressed, yet mixture of butter, honeycomb and honey com- 15 only slightly worked, at a temperature below the prising the steps of forming a substantially temperature at which butter flows free-1y, then homogeneous mixture of honeycomb and honey slowly cooling the mass to a temperature beat a temperature above the melting point of the tween the freezing point of water and 50 F. and honeycomb, thoroughly admixing the same with again thoroughly agitating the mass. freshly made butter, the temperatures being such 20 Stated in more detail, the preferred form of that the butter will not be melted, slowly cooling carrying out our process is to elevate the temthe resulting mixture to a temperature between perature of natural comb honey containing both 32 and 50 F. and then agitating the final the honey and honeycomb in the natural promixture.

portions to a temperature high enough to melt 2. A method of making a stable homogeneous 25 the honeycomb portion thereof. This mixture is mixture of butter, honeycomb and honey comstrained and thoroughly mixed with freshly prising the steps of forming a substantially made butter, from which most of the moisture homogeneous mixture of honeycomb and honey has been expressed by working very slightly, the at a temperature above the melting point of the butter fat content being about to of honeycomb, thoroughly mixing the same with 30 the weight of the total mixture, the temperatures freshly made butter, the temperature of the of the two portions being such before the mix components being such as to avoid melting the v ture that the resulting temperature of the whole butter, the butter being present in proportion mass will be below the free flow point of the of onethird to one-half the total mixture, cool- 35 butter (herein termed the melting point), pref ing the mass by subjecting it to a surrounding 35 erably only slightly therebelow. The whole mass temperature between 32 and 50 F. and then is then preferably placed in a refrigerating comagitating the final mixture.

partment, or otherwise subjected to surround- 3. A method of making a stable homogeneous ings at a temperature between 50 F. and the mixture of butter, honeycomb and honey com- 40 freezing point of Water and allowed to cool for a prising the steps of forming a substantially 40 half hour or more after which it is again thorhomogeneous mixture of honeycomb and honey oughly agitated. The last agitation may be deat a temperature above the melting point of the layed several hours, even overnight, after the honeycomb, thoroughly mixing the same with ingredients are first brought together. freshly made butter, the temperature of the com- It is imperative that the cooling of the final ponents being such as to avoid melting the butter, 45 mixture be not too rapid since this will destroy the butter being present in proportion of onethe homogeneity and stability of the product. third to one-half the total mixture, and said Perfect results may be obtained where the coolhoney and honeycomb being present in approxiing results from the mass being subjected to mately the relative proportions in which they surroundings between 32 and 50 F. Subjecting occur in natural comb honey, cooling the mass by 50 the mass to temperatures materially lower than subjecting it to a surrounding temperature be- 32 F. results in a poor produce and one which tween 32 and 50 F. and then agitating the is not thoroughly homogeneous and stable. final mixturel Obviously other ingredients may be added to ANNA S. LIPSON. 

